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First things first, in case you didn’t know – it’s Chanukah this week! If that word is totally meaningless to you, then just think of it is as the ‘Jewish Christmas’, except as Adam Sandler once sang “Instead of one day of presents, we get eight crazy nights!”

So it’s rather fitting that this week I stopped by this week and not just because I’m probably the only Jewish food writer in Singapore!

I’ve lived in Singapore for almost 6 years now and a source of my greatest sadness is that there’s never been somewhere to get good Deli food. We’re talking Reuben sandwiches, bagels, lox and cream cheese,  chopped liver yadda yadda. That is until now in the form of Sacha & Sons.

I remember having lunch with owner Guy Wachs and Stephanie Hancock (who also own Wild Honey) about a year ago and saying that a good Deli would be a great idea in Singapore. They cheekily smiled and hinted that it was something that they were already working on…Sacha & Sons is that concept.

Situated in the original Wild Honey location on the third floor of Mandarin Gallery, Sacha & Sons offers a pretty robust and classic selection encompassing that genre of food…and for the first time in Singapore history, does it very, very well.

Seeing that it’s Chanukah, I dived straight for a traditional Latke (fried potato and onion cake) , served with creme fraiche and smoked salmon ($16). Oh boy, perfectly seasoned, crunchy on the outside, soft centre and just the right amount of salmon and cream. Defintely recommended!

Sacha and Sons Singapore latkes

Sadly I cannot say I was as impressed with the traditional Matzo Ball Soup ($12). By no means bad at all, it could have just done with a stronger flavour. Then again, this also comes down to personal preference.

Sacha and Sons Singapore matzo ball soup

The Chopped Liver ($14) however rocked my world. I had to put my hands up and admit that not only was it better than my own home-made one sob sob, but that it was one of the best I’d tasted anywhere.  Well played Sacha & Sons. Well played.

Sacha and Sons Singapore chopped liver

Oh and by the way guys, when it comes to these spreads, lay it on thick! This food is designed to eat with your hands and stuff your face. None of this delicate thin spreading please. Rule of thumb, the thickness of your schmear (spread) should be at least as thick as the bread its on, ideally double.

Getting heavy, it was time to tackle a Classic Reuben ($18-35 depending on size). A thick cut pastrami cured beef sandwich stuff with sauerkraut and sliced cheese. Perhaps a little heavy on the spicing and cut thicker than i’d like (yea, I’m picky, so sue me), it’s still one of the best Reubens you can find in Singapore. If you’re hankering for a chunky, meaty protein-filled, this will more than hit the spot.

Sacha and Sons Singapore reuben sandwich

Another great meaty treat is the Pastrami Knishes ($12) which are well worthy of mention. Soft pastries stuffed with pastrami beef, and then served with a rich gravy (with more meat inside!). Totally awesome. I was full before they arrived and I found room to eat the whole plate. They’re THAT good!

Sacha and Sons Singapore knishes

By the time I made it to dessert, my stomach was veritably about to explode so I only made it through a few bites of the creamy blintzes ($12), but again, very tasty… if you still have room for something sweet!

After many years and so many restaurants only going halfway with a minor contribution here and there, it’s nice to see a place really take on the mantle to bring that incredible culinary genre to our shores…and they have done it fantastically.

And to my fellow Jews out there, Chag Chanukah Sameach (Happy Chanukah) !!! Hope you enjoy Sacha & Sons as much as I do!

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